• 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup chopped cooked green vegetables (such as spinach, broccoli, or zucchini)


  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and black pepper.
  3. In a separate bowl, beat the egg and stir in the milk and vegetable oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped green vegetables.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
  6. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.